Easy Gluten Free Cruffins
These easy gluten free cruffins combine flaky croissant-style layers with the soft texture of a muffin. Lightly crisp on the outside and tender inside, they’re perfect for breakfast, brunch, or a cozy sweet treat.
Equipment
- Mixing bowls
- Measuring cups and spoons
- Rolling Pin
- muffin tin
- pastry brush
Ingredients
- 2 1/2 tsp active dry yeast
- 1 tbsp cane sugar
- 1 cup warm milk
- 3 cups gluten free all-purpose flour blend
- 1/2 cup cane sugar
- 6 tbsp unsalted butter, frozen
- 1/4 tsp salt
- 1 tsp pure vanilla extract
- 1/2 cup cane sugar (for filling)
- 2 tsp ground cinnamon
- 3 tbsp unsalted butter, melted
Instructions
- In a small bowl, mix warm milk, yeast, and 1 tablespoon cane sugar. Let sit for 5–10 minutes until foamy.
- In a large bowl, combine gluten free flour, remaining sugar, salt, and vanilla. Pour in the yeast mixture and stir until a soft, slightly sticky dough forms.
- Wrap the dough and refrigerate for 30 minutes to help create flaky layers.
- Roll the dough into a rectangle about 1/4-inch thick. Brush with melted butter and sprinkle evenly with cinnamon sugar.
- Roll the dough tightly into a log. Slice into 10 equal pieces and place cut-side up into greased muffin tin wells.
- Let the cruffins rest for 20 minutes until slightly puffed.
- Bake at 375°F (190°C) for 25 minutes or until golden brown.
- Cool slightly before serving warm.
Notes
Dough may feel slightly sticky, which is normal for gluten free baking. Use a high-quality gluten free flour blend with xanthan gum for best structure. Keep butter cold for flakier layers. Best enjoyed warm the day they’re baked.